mathewrtaylor
New Member
- Joined
- Jan 29, 2012
- Messages
- 3
- Reaction score
- 5
Thought that with meats, this would be an appropriate spot for this, and wanted to share my recipe:
1 cup (172 g) Black mustard
1/2 cup (86 g) Yellow mustard
1/2 cup (86 g) Spicy Yellow mustard
3 tbs (42 g) himalayan pink salt
4 cups (32 oz/910 g) filtered dechlorinated water
3 cloves of garlic
2 shallots
Sealed, and air evacuated. Plan to start at 3 days at room temperature, then start evaluating the fermentation.
Sources are unclear as to duration, but hover around the 3-7 day range. Additionally, there is supposed to be lacto on the grains themselves, so chose to forgo the whey that other recipes inoculate with.
After 7 days of fermenting, activity was showing down. Decided to stop.
Finished processing with:
- 3 tbs of brine
- 3 tbs of white vinegar
- 2 tbs of clover honey
- 1/2 tbs tumeric
- 1 tbs of Xanthan Gum
Add the liquids and used a stick blender, and pestle to crush up grains. Thought the colours looked a little washed out, and added the tumeric.
Added the Xanthan Gum (first use) and my goodness does that thicken way more than I thought . Thinned out with an additional 2 tbs of brine.
I don't have a pH meter or strips, so cannot comment on it yet, and what I'm handing out will come with a warning and request to keep refrigerated until I can test.
Tasting notes and after thoughts:
- sightly spicy, mustardy, but not too vinegar forward. First notes from my wife was garlicky and spicy, but enjoyable.
- 1 tbs of Xanthan Gum was way too much, even though I diluted it down some, it's still very viscous. Will start with half that next time.
1 cup (172 g) Black mustard
1/2 cup (86 g) Yellow mustard
1/2 cup (86 g) Spicy Yellow mustard
3 tbs (42 g) himalayan pink salt
4 cups (32 oz/910 g) filtered dechlorinated water
3 cloves of garlic
2 shallots
Sealed, and air evacuated. Plan to start at 3 days at room temperature, then start evaluating the fermentation.
Sources are unclear as to duration, but hover around the 3-7 day range. Additionally, there is supposed to be lacto on the grains themselves, so chose to forgo the whey that other recipes inoculate with.
After 7 days of fermenting, activity was showing down. Decided to stop.
Finished processing with:
- 3 tbs of brine
- 3 tbs of white vinegar
- 2 tbs of clover honey
- 1/2 tbs tumeric
- 1 tbs of Xanthan Gum
Add the liquids and used a stick blender, and pestle to crush up grains. Thought the colours looked a little washed out, and added the tumeric.
Added the Xanthan Gum (first use) and my goodness does that thicken way more than I thought . Thinned out with an additional 2 tbs of brine.
I don't have a pH meter or strips, so cannot comment on it yet, and what I'm handing out will come with a warning and request to keep refrigerated until I can test.
Tasting notes and after thoughts:
- sightly spicy, mustardy, but not too vinegar forward. First notes from my wife was garlicky and spicy, but enjoyable.
- 1 tbs of Xanthan Gum was way too much, even though I diluted it down some, it's still very viscous. Will start with half that next time.
